ArticleFoods (Basel, Switzerland)2025
Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour-Starch Levels.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry's properties and the quality of mianpi using three formulations: wheat flour (F100), a 50:50 (
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